Description
This Cupcake Pull Apart Graduation Cap Cake is a stunning centerpiece for any graduation celebration, combining the fun of individual cupcakes with the iconic shape of a graduation cap. It’s easy to serve and sure to impress your guests!
Ingredients
Scale
- 20–24 standard-sized cupcakes (store-bought or homemade)
- 4–5 cups buttercream frosting
- Black gel food coloring
- 1/2 to 1 cup school color frosting (optional)
- Licorice lace or fruit roll-up strips (for tassel)
- Mini chocolate squares or mini Reese's Peanut Butter Cups (for button)
- Sprinkles in school colors, metallic gold, or silver (optional)
Instructions
- Prepare Your Cupcakes: First, ensure all your cupcakes are completely cooled. If they are warm, the frosting will melt and slide right off. Remove them from their wrappers.
- Tint Your Frosting: Divide your buttercream. Tint the largest portion (about 3-4 cups) a deep, rich black using your gel food coloring. This can take a while, so be patient and add color gradually until you achieve the desired shade. If using, tint a smaller portion (about 1/2 to 1 cup) in your graduate's school color. Keep a small amount of white frosting aside if you plan to pipe details like the year.
- Arrange the Cap Shape: Find a large, sturdy platter, cake board, or serving tray that will accommodate your arrangement. For the 'Mortarboard' (the top square): Arrange 16 cupcakes into a 4×4 square. Place them close enough so their edges are just touching. For the 'Brim': Below the center of your 4×4 square, arrange 4-5 cupcakes in a slightly curved line to form the brim of the cap. Again, ensure they are touching the square above and each other. You should have a total of around 20-21 cupcakes forming the cap shape.
- Crumb Coat (Optional, but Recommended for Dark Frosting): If you want to ensure a smooth, uniform black finish without any cupcake crumbs showing through, apply a thin layer of black frosting over the top and sides of all the arranged cupcakes, working them together. Chill for 15-20 minutes to set.
- Frost the Cap: Using a large offset spatula or a piping bag fitted with a large round tip (like an Ateco 808 or Wilton 1A), generously frost the entire graduation cap arrangement with your black buttercream. Smooth it out as best you can, making sure to fill in the gaps between the cupcakes so it looks like one cohesive cake. Don't worry if it's not absolutely perfect; the decorations will hide minor imperfections.
- Add the Tassel and Button: Place your mini chocolate square or mini Reese's cup near the top center of the 4×4 mortarboard section. This is our 'button.' Drape your licorice lace or fruit roll-up strips (your 'tassel') from the button, trailing down over the edge of the mortarboard. You can secure it slightly with a tiny dab of frosting under the button if needed.
- Decorate with School Colors (Optional): If you have frosting in school colors, now's the time to personalize! Using a small round piping tip, pipe the graduation year onto the mortarboard. You can also pipe the graduate's initials or a small decorative border along the edge of the brim. Add sprinkles in school colors around the edges of the cap or where the brim meets the mortarboard for extra flair.
- Chill (Optional): If you're not serving immediately or need to transport the cake, a brief chill in the refrigerator (about 30 minutes) can help the frosting firm up, making it more stable.
- Prep Time: 30 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: Assembly
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
Keywords: Choose a sturdy platter for transport and ensure cupcakes are completely cool before frosting. Personalize with school colors and decorations for a special touch.